Lemon-Rosemary Risotto

Lemon-Rosemary Risotto
Lemon-Rosemary Risotto
Fragrant rosemary and lemon are added to this risotto after it is cooked.Ingalls Photography

A finishing touch of lemon zest and fragrant rosemary brightens up this creamy risotto from Italy's Piedmont region. Throughout history, the area has changed hands numerous times between the Italians and French, who left a definitive mark on the cuisine with the extensive use of butter and cheese. This recipe, which first appeared in our June/July 2014 issue with Sophie Brickman's story "Feast of Life," has plenty of both.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Lemon-Rosemary Risotto
A finishing touch of lemon zest and fragrant rosemary brightens up this creamy risotto from Italy's Piedmont region. Throughout history, the area has changed hands numerous times between the Italians and French, who left a definitive mark on the cuisine with the extensive use of butter and cheese.
serves 6

Ingredients

1 cup grated parmesan
1 tbsp. minced rosemary
Zest of 3 lemons, plus 1 tbsp. juice
6 cups chicken stock
3 tbsp. olive oil
4 cloves garlic, minced
1 small yellow onion, minced
2 cups arborio rice
13 cup dry white wine
3 tbsp. unsalted butter
Kosher salt and freshly ground black pepper, to taste

Instructions

Stir parmesan, rosemary, and zest in a bowl. Bring stock to a simmer in a 2-qt. saucepan; keep warm. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and onion until soft, 5–7 minutes. Add rice; cook until opaque, 3–4 minutes. Add wine; cook until absorbed, 1–2 minutes. Add 12 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 12 cup stock; repeat process until all the stock is used, about 25 minutes. Continue cooking until rice is al dente, 2–3 minutes. Remove from heat; stir in half the parmesan mixture plus butter, salt, pepper, and lemon juice. Garnish with remaining parmesan mixture.